Chocolate-Ricotta Icebox Cake

• semisweet chocolate (do not use chips)↗14 ounces
• part-skim ricotta cheese↗2 containers

  room temperature

• heavy cream↗3⁄4 cup
• chocolate wafers (about 44 cookies)1 package

Step-by-step instructions

1. 1

   Prepare pan by removing sides from a 9" round springform pan.

2. 2

   Place a sheet of waxed paper over bottom, leaving an overhang; lock sides onto bottom firmly securing paper.

3. 3

   Spray inside of pan with cooking spray; line sides with a strip of waxed paper 28 inches long and 4 inches wide.

4. 4

   Break 12 oz. of chocolate into pieces.

5. 5

   Place on a heatproof medium bowl set over (not in) a pan of simmering water.

6. 6

   Cook, stirring occasionally, until chocolate has melted 8-10 minutes.

7. 7

   In a food processor, blend ricotta until very smooth, about 1 minute, scraping down sides of bowl.

8. 8

   Add warm chocolate; blend until smooth.

9. 9

   In a large bowl, beat cream until stiff peaks form.

10. 10

    With a rubber spatula, gently fold in chocolate-ricotta mixture.

11. 11

    Arrange half of cookies in an overlapping pattern to cover bottom of pan.

12. 12

    Spoon half of chocolate-ricotta mix on top of cookies; smooth top.

13. 13

    Cover with remaining cookies; top with remaining mixture and smooth top.

14. 14

    Cover with plastic wrap; refrigerate at least 6 hours or up to 2 days.

15. 15

    Release sides of pan and remove waxed paper from sides.

16. 16

    Using bottom piece of waxed paper, pull cake onto platter.

17. 17

    With a metal spatula, lift cake and remove waxed paper.

18. 18

    Using a vegetable peeler, shave remaining 2 oz. of chocolate over top of cake. With a knife dipped in hot water, cut cake into 10 slices.

19. 19

    (Wipe knife clean and re-dip in water for each slice).